When I was putting together my menu for this week, I had a definite plan in mind… I wanted some stuff from Norway so I could do a proper Disney Chef sendoff of Maelstrom, I wanted a lot of dinner foods, some desserts, and I wanted a lot of hearty, fall food.

Around here, it’s been dipping into the 30’s at night, not getting above 55 or 60 during the day, so some heart warming food was a really good idea I thought.

And yesterday, when I made it… The high unexpectedly reached 82. So much for the warming soul food for a cold night…


Regardless, making this made me so happy. This is the kind of meal that I love to make.  A little bit of prep then you stick it in the oven and you’re done. And 50’s Prime Time Cafe is such a great restaurant that really does American-style home cooking in a funky and fun kind of way.

I haven’t been there in a few years, but I remember the food was fantastic, so it was nice to get a taste of a meal from a place I don’t generally get to see on our trips. In fact, it made me go through and re-do my reservations for November and try to grab a table… As far as good food, themed dining, and crazy guest experiences, 50’s Prime can’t be beaten!

I don’t say it often, but this recipe is literally foolproof. Even people who’re not so great at making meat dishes will find that this one is super easy and just about impossible to mess up. Plus, the oven does 90% of the work!  No turning, basting, tweaking, or otherwise messing with it.

I’d even say if you don’t feel like browning it, you could probably skip that step…  I don’t generally brown pot roast, and it comes out fabulous… Though I have to say I liked browned meat and that nice little crust it formed.

This is such a nice, homey recipe… Perfect for a fall or winter day where all you want is warming comfort food with little hassle. And, as it turns out, it’s apparently great for a surprise summer day in the smack middle of fall…

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Pot Roast

As is served at 50’s Prime Time Cafe, Disney’s Hollywood Studios

  •   5 pound top or bottom round roast
  •   Salt to taste
  •   Olive oil
  •   Pepper to taste
  •   1 medium onion, diced
  •   2 carrots, peeled and chopped
  •   2 stalks of celery, chopped
  •   3 cups beef broth
  •   4 tablespoons flour

Trim excess fat off of the roast and season with salt.  Preheat oven to 350 degrees.

In a heated pan with a liberal drizzling of olive oil, brown the roast on all sides until evenly browned and put in a large, deep roasting pan. In the olive oil, saute the vegetables until the onion is translucent and the carrots are a vibrant orange, but beginning to brown. Add beef broth and scrape the bottom of the pan to bring up the caramelized vegetables and beef bits (deglazing). Pour over the roast.

Using aluminum foil, cover the entire roasting pan tightly. Roast in preheated oven for 35-45 minutes a pound, 2.5-3.75 hours, or until the internal temperature reaches 160. When done, remove from the oven and allow to stand in juices 15 minutes before serving.

To make gravy (if desired), add 1/4 – 1/2 cup drippings to a shallow skillet, add flour and whisk over high heat vigorously until the flour has broken up and the liquid begins to thicken. If the liquid is boiling but not thickening, add a tablespoon more of flour and whisk vigorously. When liquid has thickened considerably, add additional drippings (1-2 cups) or until gravy is the desired thickness. Serve warm over pot roast.


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